CFSP Enhance Seminar looks at trending issues facing kitchen operators and equipment suppliers

2017 event covers areas as diverse as health and safety and customer rights

The 2017 CFSP summer seminar will look at the issues currently dominating the minds of the foodservice supply chain, including health and safety, legal requirements on gas and electricity, and food safety certification. It will also cover areas of concern to both operators and suppliers, such as the difference between warranties and guarantees, understanding contracts and customer rights, plus it will take a look at recent research into the pains that foodservice operators face on a daily basis – and what can be done about them.

The seminar is part of the CFSP Enhance project and is open to anyone who has completed the Certified Food Service Professional accreditation programme. It will also count towards increasing an individual’s CFSP rating to gold or platinum.

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The Gilbert Scott’s fridges: energy-efficient, hard-working and hammered!

Precision supplies FOH and kitchen refrigeration in top London restaurant

Some fridges have to put up with a lot. Especially if they’re constantly-used counters in a very busy kitchen in a top restaurant in the heart of London. The Gilbert Scott cocktail bar and restaurant is housed in the St Pancras Renaissance hotel. When the Precision counters in the busiest sections of the kitchen needed replacing, the specifiers were told exactly which brand to go for this time: Precision.

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‘Bang on’: tableware takes a theatrical hammering

Cortados, cocktails, casual dining, crushed cups, natural colours, copper (again) and more… all trending at the 2017 CESA Light Equipment and Tableware Forum

Drayton Manor, 25-26 April 2017

On display at the 2017 CESA LET Forum, was a plethora of product launches, from buffet displays and tableware to gadgets and gizmos, designed to create theatre on the table, and help give foodservice operators that touch of difference. Alongside were innovative kitchen equipment concepts, including compact hot holding bins, sous vide baths, multi-functional slicers and dicers and wifi-based temperature logging systems.

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Innovative foodservice trolleys for Ulster Hospital

Ward kitchens installed by Stephens use bespoke Moffat system to deliver meals

Moffat recently developed a breakfast service trolley for the Ulster Hospital in Dundonald, Belfast. The trolley is being used in four new ward kitchens that have been installed by Stephens Catering Equipment Ltd, and was designed specifically for the site, with input from catering staff and Stephens.

As the name suggests, the trolley was created for breakfast service. Features include an ergonomic design, easy handling, a warming drawer for toast and a water boiler – a major advantage is that the trolley runs off a single 13 amp plug.

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Find out how multifunctional cooking technology can be the Main Event in your kitchen

Frima’s fast and versatile VarioCooking Centers will be on show at the LACA Main Event 2017

Stand M74-73, 5^th-7^th July 2017, Hilton Birmingham Metropole.

At this year’s LACA Main Event, Frima will be explaining just how quick and easy it is to cook a variety of dishes with the latest hi-tech multifunctional cooking technology. Frima’s VarioCooking Center can boil, fry, deep fry and confit, replacing griddles, kettles, bratt pans, large pots and fryers. Alongside all its cooking processes it can also slow cook overnight and fast cook under pressure. It takes the concept of multifunctionality to a new level, says the company – as visitors to the Show will be able to find out for themselves.

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Frima upgrade adds more cooking processes, improves control panel and enhances HACCP

Latest software can be retrofitted to older VarioCooking Center units, too – and it’s free

The latest software for Frima’s hi-tech VarioCooking Center includes new cooking processes, advanced HACCP logging and a new control panel display that’s even more intuitive and user-friendly than before. Best of all, the upgrade is not only available on all new Frima units, it can also be downloaded, for free, onto existing VarioCooking Centers, so owners of older models can benefit from the upgrades. Frima UK is part of Rational UK and the download is available from frima-online.com.

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Commercial Kitchen Show 2017: Frima cooks live

Hi-tech multifunctional cooking technology will be put through its paces

Stand F2, 6^th & 7^th June 2017, NEC, Birmingham.

On stand F2 at The Commercial Kitchen Show Frima will be showing just how quick and easy it is to cook a variety of dishes with the latest hi-tech multifunctional cooking technology. Frima’s VarioCooking Center can boil, fry, deep fry and confit, replacing griddles, kettles, bratt pans, large pots and fryers. Alongside all its cooking processes it can also slow cook overnight and fast cook under pressure. It takes the concept of multifunctionality to a new level, says the company – as visitors to the Show will be able to see for themselves.

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Frima helps Pretty Sweet stay on top

Acclaimed patisserie keeps on top with Frima’s advanced technology

For Claire Clark MBE, co-founder of Pretty Sweet, patisserie is a science. “You need to be very precise about everything you do. Each step of the process needs to be the same every time, from measuring ingredients, to the temperature of the oven and the time it spends in there. Controlling everything is key to getting perfect results every time”.

Claire founded Pretty Sweet in 2014 with Sarah Crouchman. Between them they have worked at some of the finest restaurants in the world and have earned some of the industry’s highest honours. Claire was awarded the MBE in 2011 for her contribution to the craft, and was the first person in the UK – and the only female recipient – of the Meilleur Ouvrier de la Grande-Bretagne, France’s most prestigious professional award.

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Understanding the sous vide and slow cooking revolution

CESA event looks at sous vide, low temperature and the latest slow cooking technologies

Westminster Kingsway College, London SW1, May 17, 9am till 3pm

It’s no understatement to say that the slow cooking technologies developed in recent years are revolutionising the way commercial kitchens operate. ‘Understanding the Sous Vide Revolution’ is a CESA event that combines a comprehensive conference speaker programme, featuring leading chefs, operators and technical experts, with live demonstrations and the opportunity to get hands-on experience of the latest sous vide and slow cooking appliances.

Keynote speakers will cover specialist topics aimed at giving operators, consultants and equipment dealers a comprehensive understanding of slow cooking concepts and benefits, as well as insights into the latest advances.

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Off-the-shelf canteen suits Wren’s ‘The Nest’ head office

ATL creates new canteen using sixteen Moffat Versicarte counters

Wren Living, the kitchen, bedroom and bathroom manufacturer, is so busy that it has had to install a second canteen at its ‘The Nest’ head office, which is at Barton upon Humber. The company was after a fast, flexible and cost effective solution that would provide an attractive facility for staff. ATL Commercial Kitchens were awarded the project and they recommended a suite of sixteen Versicarte mobile counters, manufactured by Moffat. Wren was already familiar with the Versicarte range, having previously ordered several for canteens at three of the company’s factories.

“The great thing about Moffat’s Versicartes is that they provide a complete off-the-shelf solution,” says Lisa Graham, sales director at ATL. “We were able to provide everything from tray pickups and cash till stations to hot service counters and grab and go merchandisers, all in a smart, coordinated stainless steel finish.”

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